Taralli Scaldati Col Finocchio (Taralli with Fennel Seeds
2 1/2 ts Dried yeast 1 c Dry white wine, warmed 1/2 c Olive oil 3 3/4 c Unbleached all-purpose flour 1 ts Salt 1 1/2 ts Fennel seeds -=OR=- 2 ts Cracked black peppercorns Stir yeas...
Ingredients
- 21/2 ts dried yeast
- 1c dry white wine, warmed
- 1/2c olive oil
- 33/4 c unbleached all-purpose flour
- 1ts salt
- 11/2 ts fennel seeds -=or=-
- 2ts cracked black peppercorns
Directions
- 1
2 1/2 ts Dried yeast 1 c Dry white wine, warmed 1/2 c Olive oil 3 3/4 c Unbleached all-purpose flour 1 ts Salt 1 1/2 ts Fennel seeds -=OR=-
- 2
Stir in the olive oil & add then add the flour, salt, fennel/pepper
- 3
Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it fro
- 4
Knead until the dough is smooth & responsive
- 5
Place in a lightly oiled bowl, cover & let rise until puffy but not doubled, 1 to 1 1/4 hours
- 6
Break off ap iece of dough the size of a lime & roll it between your palms & fingers to form a rope 18" long & as thin as a breadstick
- 7
Let each one rest while you roll out the rest (about 12 in all)
- 8
Cut each piece into 6" lengths & conect their ends to form rings about 2" in diameter